Fruit Salsa over Walnut-Crusted Fish Primavera

1 cup Prima Noce* shelled walnut pieces

4 tablespoons firmly packed light brown sugar

1 tablespoon grated orange peel

1 teaspoon coarsely ground black pepper

1 teaspoon sea salt

4 8-ounce fillets of any fresh white fish

1 ripe mango, peeled and chopped into 1/4-inch pieces

1 Crystal Market* Granny Smith apple, peeled and chopped into 1/4-inch pieces

1 cup fresh Primavera* cherries, pitted and halved

2 tablespoons chopped fresh cilantro 1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper

Preheat oven to 350°F.

Place walnuts, brown sugar, orange peel, pepper and salt in a food processor. Pulse until coarsely chopped. Place fish in a shallow baking dish. Press the walnut mixture onto the top of the fish. Bake for 20-25 minutes, or until the fish flakes easily. Do not turn the fish. Meanwhile, combine mango, apple, cherries, cilantro, vinegar and red pepper in a bowl and toss to blend. Remove the fish from the pan and place on a serving platter. Spoon the fruit salsa over the warm fish. Serve immediately. Makes 4 servings. Brands may vary by region; substitute a similar product.